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What, the gf doesn't like the smell of rotten onion and moldy socks? No accounting for taste... although it does seem appropriate to eat a durian over the hot vent from an AC compressor.
What's the knife? Looks vintage American.

Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore.
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?
Is the chicken to be raw?
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
Can I ruin the blade if I do patina incorrectly?